Description
A quick and easy take on the classic cheesesteak, made with tortellini for a weeknight-friendly meal.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can condensed tomato soup
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (19 ounce) package refrigerated cheese tortellini
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
Instructions
- Brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Add sliced onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in diced tomatoes (undrained) and condensed tomato soup. Add Italian seasoning, salt, and pepper. Stir to combine.
- Bring the mixture to a simmer.
- Add the refrigerated tortellini to the skillet. Stir to distribute evenly.
- Cover the skillet and cook for 10-12 minutes, or until the tortellini is tender, stirring occasionally.
- Remove from heat. Sprinkle mozzarella and provolone cheeses over the top.
- Cover again for a few minutes until the cheese is melted and bubbly.
- Serve hot.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the seasonings.
- You can substitute ground turkey or chicken for the ground beef.
- If you don’t have condensed tomato soup, you can use tomato sauce and a little water or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approx. 550
- Sugar: Approx. 8g
- Sodium: Approx. 1200mg
- Fat: Approx. 25g
- Saturated Fat: Approx. 10g
- Unsaturated Fat: Approx. 15g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 4g
- Protein: Approx. 30g
- Cholesterol: Approx. 90mg
Keywords: cheesesteak, tortellini, easy, quick, ground beef, pasta, skillet meal